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Wednesday, March 13, 2013

Pineapple Casserole

This may seem an unlikely casserole, but it does pair well with ham and would make a nice hot side dish for your Easter dinner. It tastes almost like a pineapple crisp so you can enjoy it as a dessert too. Either way it's a winner!

Ingredients:

1/2 cup sugar

3 tablespoons corn starch

3 tablespoons lemon gelatin powder

1 cup water

1 (540 ml / 19 oz) can pineapple tidbits

1 cup cheddar cheese, grated..or use a blend of your choice

52 ritz crackers, finely crushed

1/3 cup butter, melted

1/2 cup reserved pineapple juice

Method:

Drain pineapple tidbits and set aside, reserving 1/2 cup juice for the topping. (you can keep the remaining juice to use as part of the water)

In a saucepan, whisk together sugar, cornstarch, and gelatin powder till well combined, add water (I had 1/2 cup of remaining juice so I used that with 1/2 cup water) and mix until smooth.

Place over medium high heat and bring to a boil, whisking continuously until mixture thickens, remove from heat.

Stir in drained pineapple chunks, set aside to cool.

For the topping, mix crushed ritz crackers, 1/2 cup reserved pineapple juice and melted butter until crumbly. The crumbles will be quite moist.

Add grated cheese to the pineapple mixture and pour into a 8x8" greased pan.